The long-forgotten TV series on Eliot Ness and The Untouchables portrayed the enforcers of US Prohibition as brave, determined men battling the gangster bootleggers who smuggled drink into the States from Canada and Mexico or who brewed low-quality hooch to sell at sky-high prices.
Aside from several Islamic countries, no nation on earth bans alcoholic drink, and the reason is simple. They have learned the lesson from Prohibition, when the US banned alcoholic drink from 1920-33, arguably the most disastrous policy adopted by a democratic state in modern history – although Brexit may well come to supersede it in the long run...
I have frequently commented in this column on how prices of whiskies from lost distilleries have skyrocketed in recent years as a combination of increasing rarity and speculation have driven prices through the roof.
It has often struck me that different nations and cultures, for all their differences, share certain aspects of folklore in common.
For all the current mushroom growth of new distilleries is a welcome boon after the 1980s-90s when so many distilleries closed, I worry that many of the new ones will struggle long-term to survive.
One growing phenomenon in the whisky industry is special cask finishes—after 10 years or whatever in standard bourbon casks, a single malt is transferred into a port, sherry or other cask for its final year or two of maturation. Those last two years give the spirit the extra colour and deep taste which adds that final panache to what is already a fine whisky.
Some years ago, I mentioned one of the great, if now largely forgotten, names in the history of Scotch whisky, that of Charles Doig. Born on a farm near Lintrathen and originally employed in an architect’s office in Meigle, he eventually moved to Elgin and became the greatest distillery architect of all time.
One slightly overused cliché in the whisky business is The Angels’ Share, that 2% or so annual evaporation through the oaken walls of casks where the whisky sleeps until it is ready for bottling.
When historic hotels get a facelift, all too often the interior is remorselessly gutted and starkly modernised, with just the façade and possibly the cellar bar left unaltered.
As someone who has banged the gong for whisky tourism and urged distilleries to open visitor centres, I’m delighted to see that everyone from the Scotch Whisky Association to VisitScotland is singing from that same hymn sheet.